Squid Soup with Lotus Root

Soak the dry squid in hot water for 20 minutes until softened, then drain and rinse thoroughly under cool water to remove any sand or impurities.

Peel and slice the lotus root into thin rounds, then soak in water with a pinch of salt to prevent discoloration.

Cut the pork loin into chunks of about 5 cm, removing any excess fat if desired.

Blanch the pork chunks in boiling water for 2-3 minutes to remove impurities, then drain and rinse under cool water.

Bring a large pot of fresh water (about 2 liters) to a boil, then add the blanched pork, ginger slices, and the softened squid.

Simmer for 45 minutes to allow the pork and squid to release their flavors into the broth.

Drain the lotus root and add it to the pot along with the green beans, stirring gently to combine.

Continue simmering for 35-40 minutes until the lotus root becomes tender and the broth is rich and flavorful.

Taste the soup and season with salt as needed, adjusting to your preference.

Ladle the soup into bowls, ensuring each serving contains pork, squid, lotus root, and green beans, then serve hot.